Food for Thought 3.25 - KCBD NewsChannel 11 Lubbock

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Food for Thought 3.25

 

For a complete overview of the Violations see below.

No Critical Violations

Violations

Brunswick Recreation Center (Bar)

5150 69th St.

-

Diamond Shamrock

5113 82nd St.

-

McDonald's

5010 I-27

-

Palomo's

901 E. Broadway

-

7-11

4324 82nd St.

-

One Critical Violation

Rosita's Cafe'

3501 Ave. A

25

Texas Briar Patch

1011 23rd St.

25

City Cafe'

1625 13th St.

8

7-11

5746 82nd St.

13

Samburgers

4447 82nd St.

4

Two or More Critical Violations

Pronto Mart 2

502 50th St.

18, 25

Vanda Early Learning Center

1301 Vanda Ave.

22, 24

Sherick Memorial

2502 Utica Ave.

13, 25

La Cumbre Restaurant

2610 Salem Ave.

5, 24

7-11

8208 Slide Rd.

8, 13

Lone Star Auto Auction

2706 E. Slaton Rd.

10, 21, 24

Taco Village

1712 3rd St.

3, 8, 16

Brunswick Recreation Center

5150 69th St.

2, 8, 13

Arby's

4020 82nd St.

2, 3, 15, 20

Demerits 5 Points

Food (Potentially Hazardous) Temperature Requirements Violations Require Immediate Corrective Action

1

Proper Cooling for Cooked/Prepared Food

2

Cold Hold (41 Degrees Fahrenheit/45 Degrees Fahrenheit)

3

Hot Hold (140 Degrees Fahrenheit)

4

Proper Cooking Temperature per PHF

5

Rapid Reheating Temperature (165 Degrees Fahrenheit in Two Hours)

Demerits 4 Points

Personnel/Food Handling/Source Requirements Violations Require Immediate Corrective Action to Be Taken

6

Personnel with Infections Restricted/Excluded

7

Proper/Adequate Handwashing

8

Good Hygienic Practice (Eating/Drinking/Smoking/Other)

9

Approved Source/Labeling

10

Sound Condition

11

Proper Handling of Ready-to-Eat Foods (sanitized hands, gloves, utensils)

12

Cross Contamination of Raw/Cooked Foods/Other Areas

13

Approved Systems(HACCP Plans/time as Public health Control)

14

Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure

Demerits 3 Points

Facility and Equipment Requirements Violations Require Immediate Corrective Action, Not to Exceed 10 Days

15

Equipment Adequate to Maintain Product Temperature

16

Handwash Facilities Adequate and Accessible

17

Handwash Facilities With Soap and Towels

18

No Evidence of Insect Contamination

19

No Evidence of Rodents/Other Animals

20

Toxic Items Properly Labeled/Stored/Used

21

Manual Warewashing and Sanitizing at ( ) ppm/temperature

22

Mechanical Warewashing and Sanitizing at ( ) ppm/temperature

23

Approved Sewage/Wastewater Disposal System. Proper Disposal

24

Thermometers Provided/Accurate/Properly Calibrated (2 Degrees Fahrenheit)

25

Food Contact Surfaces of Equipment and Utensils Clean/Sanitized/Good Repair

26

Posting of Consumer Advisories (Heimlich chart/Raw Shellfish Warning/Buffet Plate)

27

Food Establishment Permit
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